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Spaghetti with Tomato and Lemon

I picked up a new cookbook this summer called Simply Delicious Vegetarian and that is where this recipe comes from.  They had such a great photo of it in the cookbook I knew I had to try it. The only substitution I made was using brown rice spaghetti instead of regular pasta. I try to eat gluten free as much as possible so I love using brown rice pasta. The texture and taste is great! This was great the first night but even better the next day as the flavors had more time to meld together.

Here’s the recipe:

Serves 4-6

Prep time 10 minutes

Cooking time 15 minutes

What you need:

2 lb ripe tomatoes

1lb spaghetti (I used brown rice spaghetti)

4 tbsp finely chopped basil + extra leaves to garnish

1/3 extra virgin olive oil

Freshly squeezed juice of 1 lemon

2 cloves garlic finely chopped

Salt and pepper to taste

Blanch the tomatoes in boiling water for 2 minutes. Drain and peel them. Chop coarsely.

Cook the pasta in a large pot of salted boiling water until al dente. Drain well and trasfer to a large serving dish.

Add the tomatoes, basil, oil, lemon juice, and garlic. Season with salt and pepper. Toss well. Garnish with basil and serve hot.

Enjoy!

Let’s Chat!

What’s your favorite healthy pasta dish?

 

Mexican Cabbage

On Monday I tried out this recipe for Mexican Cabbage that I got over at Happy Herbivore.  I’ve actually had the recipe for awhile but it got kind of lost in the shuffle but I came across it the other day and knew it was time to give it a try. The recipe was simple and took no time at all to complete.

I jazzed up my version a little.  I topped it with diced avocado, hot sauce, and I used sweet potato tortilla chips (it’s a good use for those crumbs at the bottom of the bag). It was so so good!  I cannot wait to make it again and in fact I plan to in just a few days!  I’m thinking this time I might add a few things like mushrooms and maybe even some sweet potato to it.  The possibilities are endless.  Enjoy! Here is what mine looked like before I added my extra toppings.

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Here’s what you will need….

1/2 whole cabbage

1 whole sweet onion, diced

2 whole garlic cloves

8 ounces tomato sauce

4 ounces green chiles

2 tbsp tomato paste

1 tsp cumin

1/2 tsp oregano

1/4 tsp black pepper

1 cup frozen corn

1 cup black beans, cooked

1/4 cup corn chips

Chop cabbage into thin strips, set aside. Line a medium saucepan with water and saute onions and garlic over high heat until translucent. Add cabbage, tomato sauce, chilis, paste and spices. Reduce heat to medium and cook until cabbage is tender, about 10 minutes. Turn off heat and stir in frozen corn until evenly distributed. Taste test, adjusting spices as needed. Salt to taste if desired. Mix in black beans before serving. Break corn tortilla chips into small pieces in your hand and sprinkle over top before serving.

 

 

Some of My Favorite Green Smoothie Recipes

 

There are countless green smoothie recipes out there, but these are some of my absolute favorites.

Pineapple, Banana Green Smoothie

  • 1 cup pineapple
  • 1 banana
  • 3 cups kale
  • 1 tbsp flax or chia seeds
  • 5 oz water

Orange, Ginger Green Smoothie

  • 1 orange
  • 1/2 banana
  • 1 tbsp fresh ginger
  • 1 tbsp flax or chia seeds
  • 3 cups kale
  • 5 oz water

Strawberry, Banana Green Smoothie

  • 1 cup strawberries
  • 1 banana
  • 1 tbsp flax or chia seeds
  • 3 cups kale
  • 5 oz water

Strawberry, Kiwi Green Smoothie

  • 1 cup strawberries
  • 1 kiwi
  • 1 tbsp flax
  • 3 cups kale (or spinach)
  • 5 oz water

Send in a picture of your favorite Green Smoothie with the recipe and I will feature some of them at the end of the month!

What I Ate Wednesday

What I Ate Wednesday is a weekly peek into what I’m eating throughout the day. These are the meals and snacks that I had on Tuesday. Follow along and comment with what you ate!

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My usual morning cup of coffee w/ a little stevia and french vanilla.

I didn’t have a lot of time this morning since I was getting my oldest ready for soccer camp and then I knew we were going to Panera for breakfast so I made a quicker smoothie since I knew I wanted to gets some “greens” in before Panera.

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So this was Kale, Pineapple and Banana.

 

At Panera I had a soy mocha and a spinach and bacon souffle.

 

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For lunch today I had a spinach salad with sweet potato chunks, broccoli, onions, avocado, and pineapple.  Also had some gazpacho that I made on Monday. It was really good, this was my first time making it.

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A friend sent me the Gazpacho recipe that she got from simplyrecipes.com. Here it is below.

Gazpacho Recipe

  • Prep time: 15 minutes

INGREDIENTS

  • 6 ripe tomatoes, peeled and chopped
  • 1 purple onion, finely chopped
  • 1 cucumber, peeled, seeded, chopped
  • 1 sweet red bell pepper (or green) seeded and chopped
  • 2 stalks celery, chopped
  • 1-2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 2 teaspoons sugar
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce (omit for vegetarian option)
  • 4 cups tomato juice

METHOD

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Yield: Serves 8.

During the afternoon I had 2 more cups of green tea (not pictured) and about half of this bottle of Passionberry Bliss Kombucha,

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Then for dinner I had something planned to cook but I misread the instructions and I wasn’t going to have enough time to make it so we ended up with Carrabba’s takeout.  I ordered the Tag Pic Pac with Shrimp which is one of my favorite dishes because it is a little lighter.  The sauce is just olive oil, tomatoes, and garlic, I also got it with Whole Grain Spaghetti.  With the pasta I got some Minestrone soup.

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and that concludes WIAW!